Chicken Thai Crunch Salad

This might be our new favorite salad ever. The colors, texture, crunch, flavors...all of it is fantastic. Now, you do have to make 2 dressings and chop a lot of veggies, but this can all be done in advance so that all you have to do is grill some chicken when it's time to eat. In regards to the funky formatting and font issues below (AGAIN), I tell you to suck it up ignore it. I am a perfectionist who loves symmetry and order, but I draw the line at retyping when my normal formatting stuff gets messed up. Ain't nobody got time for that.

1 cup edamame (I bought the frozen steam in a bag variety that was already shelled)

1 cup small diced carrots

1 cup chopped red bell pepper

4 green onions, white and green parts finely chopped

1 cup chopped cilantro

Chicken:

2 tablespoons oil

2 tablespoons low-sodium soy sauce

1/4 cup rice vinegar

1 tablespoon lime juice (from about 1 lime)

1/2 teaspoon salt

1/4 teaspoon pepper

2 lbs boneless skinless chicken breasts

Whisk all but chicken (duh) together and pour over chicken in a large Ziploc bag. Marinate for at least an hour or up to 24. Grill chicken and chop into bite sized pieces. Now, I do not grill and my husband wasn't home yet, so I placed a metal baking rack over a sheet pan and placed my chicken on there. I roasted at 400 degrees for 30 minutes, flipped the chicken, and roasted another 20. Remarkably similar to throwing it on the grill. Tuck that little trick in your back pocket.

Vinaigrette:

4 tablespoons rice vinegar

4 tablespoons Thai sweet chili sauce

1 teaspoon sesame oil

Salt and pepper (pinch of each)

Peanut Dressing:

1/4 cup creamy peanut butter

2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1 tablespoon Thai sweet chili sauce

2 tablespoons very hot water, plus more as needed

Toss salad ingredients and chicken together in a very large bowl. Add vinaigrette to taste and toss well. Arrange on plates and then drizzle with peanut dressing.